Quality Evaluation of Processed fish.pptx

seafood processing

1. Quality Evaluation of Processed fish Ensuring saftey, freshness and quality FST 510 PRACTICAL NO 3 Nawa farhaj

2. Introduction Processed fish refers to fish that has undergone treatments to alter its orginal state for preservation,flavor enhacement or convenience.This includes method that extend shelf life,ehance safety. Types :Freezing,canning,drying,salting,smoking,marinating and breading or precooked.

3. Importance of Quality Evaluation Saftey: Prevents health risk from contamination and spoilage. Freshness: Maintain product quality post processing Nutriotional value: Ensure fish retain essential nutrients. Sensory Attributes: Confirm acceptable taste,smell and texture. Regulatory comliance: Meets food safety and industry standards .

4. Material Needed Clean gloves Clean cutting board Knife Thermometer Visual inspection tool Smell tester

5. Preparation : Wash hand and euipment. Ensure all tool and surfaces are sanitized. Avoid contamination. Use disposable gloves to handle the fish.

6. PROCEDURE Appearance: Examine the processed fish( whole fillet or other forms) for color uniformity and any signs of discoloration (such as grayish, yellowing or browning.Check for visible defects( e.g broken bones, scales or cuts).For dries or smoked fish, ensure there’s no over drying cracking or off-color.

7. Continue..... Smell: Open the packaging and immediately assess the aroma.Fish should have fresh ocean smell.Any, sour ammonia or rotten smells indicate spoilage. Texture: Gently press the flesh of the fish to check for firmness,fresh fish should spring back when pressed.for fillets, cut into the flesh to check for even texture and no mushiness.also check the elasticity.

8. Taste: Optional for for some evaluation. Taste a small piece of the fish ensuring there is no rancidty or sourness. if its canned or marinated fish ensure the flavor is balanced and there is no signs of bitterness or off flavors.

9. Visual Inspection Unpack the fish and inpect it visually. Uniform color and appearance. Properly sealed packaging Absence of pysical damage. Magnifyng glass and Flash light are used to inspect visually. Dark spots,discolouration or browning may indicate spoilage.

10. Texture Analysis Firmess Test Gently press the flesh it should be bounce back. Absence of mushiness indicates good quality. Surface Check Processed fish should not have sticky patches or dry surface,which can be sign of improper handling.

11. Smell Test Smell at a safe distance Smell should be oceanic Sour or ammonia like smell indicates spoilage.

12. Temperature check Use a food thermometer to check the internal temperature. Ensure the fish is stored below 4 C (39F). Check the temperature during storage.

13. Sensory Evaluation Cook the small piece of fish. Taste should be fresh and pleasure Any off flavors suggest spoilage and contamination.

14. Microbiological Testing Laboratory test are used to check microbial contamination It detect the harmful bacteria and pathogens. KEY POINTS: Importance of safety,freshness and sensory quality Keep records of observation of visual,texture,smell,temperature,taste and microbiological testing. Ensure processed fish is high quality and safe.